By Matthew Luca
Although not a typically authentic Italian dish Chicken Parmigiana is taste made for enjoyment following classic Italian combinations. Originated from Zucchini or Eggplant Parmigiana recipes this dish was created by Italian Immigrants in the United States and has since become a favourite Italian dish around the world. The combination of succulent breaded chicken and layers of melted cheese makes it hard to resist.
Ingredients
4 Chicken breasts (flattened)
100g seasoned plain flour
100g Bread crumbs
2 eggs beaten
2 Mozzarella balls sliced
4 tablespoons Grated Parmesan cheese
3 tbsp. Olive oil
Tomato sauce (see recipe below)
Method
Place the flattened chicken breast one at a time into seasoned flour, then into beaten eggs and then coat with breadcrumbs, set aside ready for cooking. (preheat oven to 200c).
In a frying pan on a moderate high heat add 3 tablespoons of olive oil, then fry the chicken on one side for 2 minutes until golden, turn the chicken on the other side and continue cooking for another 2 minutes. When ready remove chicken from the pan and place on a baking tray.
Pour over a little of the tomato sauce (recipe below), place 2 slices of Mozzarella cheese on each fillet and then top with grated parmesan cheese. Bake in the oven for 5 minutes until the cheese is melted and golden in colour. Serve with Spaghetti or a light crisp salad and potato wedges.
Sauce
You can try my Marinara sauce recipe or alternatively follow the ingredients as follows;
1 tin chopped tomatoes or tomato Passata
2 cloves garlic
1 teaspoon balsamic vinegar
1 teaspoon dried chilli flakes
1 whole lemon
1 teaspoon dried oregano
salt & pepper for seasoning
200 ml water
1 teaspoon sugar.
Sauce Method
If using chopped tomatoes, blend to make a Passata using a food processor,
Add sieved/blended tomatoes to a saucepan, add chopped garlic, balsamic, chilli, juice of half a lemon, oregano, sugar and water then bring to a high heat. continue cooking for around 3-5 minutes and taste, if a little bitter add a little more sugar, if a little to spicy from the chili add some more lemon juice.
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